7-Can Soup

Here’s a “dump” recipe that is amazing. Created by The Pioneer Woman, I would have never given it a second thought, but then we ate it at a holiday party at the home of Kathy and John Gruber and everyone was clamoring for the recipe. It’s literally a 7-can soup + cheese that cooks for just about 15 minutes. BUT, it tastes like it has simmered for much longer as the flavors meld to create a very tasty soup. We will definitely keep these ingredients on hand for a fast and easy meal.

7-Can Soup

1 (15 oz.) can kidney beans

1 (15 oz.) can pinto beans

1 (15 oz.) can black beans

1 (15 oz.) can diced tomatoes

1 (15 oz.) can corn (Fiesta variety preferred)

1(10 oz.) can Rotel® (tomatoes with green chilies)

1 (15 oz. ) can meat-only chili

Salt and pepper, to taste (could also use a favorite seasoning salt)

8 oz. weight Velveeta, cubed

Optional accompaniment: Corn Chips

1. Without draining the cans, empty the chili, kidney beans, pinto beans, black beans, tomatoes, corn, Rotel® tomatoes with green chilies and meat-only chili into a large pot over high heat. 
2. Bring to a boil, reduce the heat, and simmer for 10 to 15 minutes to bring all the flavors together. Add salt and pepper as needed.
3. Dice the cheese and stir it into the soup until melted. 
4. Kathy served this soup with corn chips and we think they are a nice accompaniment. 

Slow Cooker Charro Beans

Charro Beans are on the menu in the Mexican restaurants we frequented in South Texas this past February.  As we cope with lots of stay-at-home time during the COVID-10 virus, I decided to give them a try.

I relied on several recipes from the internet but did make a few adjustments as I’m trying to rely on ingredients we have on hand. For example many recipes called for a can of Rotel tomatoes, but I used a bag of our blanched and frozen garden tomatoes; consequently I added them at the beginning of the cooking period and then put in a small can of green chilies near the end. It was also a chance to use some of our frozen jalapeño peppers, again from the garden. Also, had no fresh cilantro so used dry instead.  I omitted the bacon (the beans were full of flavor even without it) and cut this basic recipe in half for just the two of us. Even then, it was a lot so I’ll use them in Cornbread Salad tomorrow.

Despite those changes, the recipe included below is written without my personal adjustments. 

By the way —

The recipe is named after the traditional Mexican cowboy horsemen, or charros.

Bowls of Charro Beans were added to our assemble-your-own taco bar. 

Slow Cooker Charro Beans  Servings 8 to 10 servings

1 pound dried pinto beans

4 to 6 pieces of bacon, chopped

4 cups water

2 cups beef broth (could use all water or even vegetable or chicken broth)

6 cloves garlic minced

Fresh jalapeño diced 

1 tablespoon cumin

1 teaspoon garlic powder

1 teaspoon chili powder

1 (10-ounce) can Rotel (diced tomatoes & green chiles)

1 cup fresh cilantro leaves chopped

Salt & freshly ground black pepper

1. Place the beans in a colander, rinse well, and remove any stones or shriveled beans. Cover with water and soak overnight.
   
2. Drain beans and place in the slow cooker. Cover with water and beef broth. 
3. Add chopped bacon, garlic, jalapeño, cumin, garlic powder, and chili powder. 
   
   
   
   
4. Cover and cook on low for 7 to 9 hours or until almost done. 
5. Stir in the Rotel and chopped cilantro; cover and cook for an additional hour or until tender (the total cooking time will likely be between 8 to 10 hours.  
   
6. When the beans are tender, season with salt and freshly ground pepper to taste (stir in about  1/2 teaspoon of salt at a time to avoid over salting). Note: Salt is added after beans are tender as it can interfere with the beans ability to soften if added in the early stages. 
   

Recipe without photos . . .

Slow Cooker Charro Beans  Servings 8 to 10 servings

1 pound dried pinto beans

4 to 6 pieces of bacon, chopped

4 cups water

2 cups beef broth (could use all water or even vegetable or chicken broth)

6 cloves garlic minced

Fresh jalapeño diced 

1 tablespoon cumin

1 teaspoon garlic powder

1 teaspoon chili powder

1 (10-ounce) can Rotel (diced tomatoes & green chiles)

1 cup fresh cilantro leaves chopped

Salt & freshly ground black pepper

1. Place the beans in a colander, rinse well, and remove any stones or shriveled beans. Cover with water and soak overnight.
2. Drain beans and place in the slow cooker. Cover with water and beef broth. 
3. Add chopped bacon, garlic, jalapeño,cumin, garlic powder, and chili powder. 
4. Cover and cook on low for 7 to 9 hours or until almost done. 
5. Stir in the Rotel and chopped cilantro; cover and cook for an additional hour or until tender (the total cooking time will likely be between 8 to 10 hours, depending on how hot your particular slow cooker runs). 
6. When the beans are tender, season with salt and freshly ground pepper, to taste (stir in about a 1/2 teaspoon of salt at a time to avoid over salting). Note: Salt is added after beans are tender as it can interfere with the beans ability to soften if added in the early stages.

Bean-filled Tamales

One morning last week I went to Neighbor to Neighbor to help make tamales—assembly line style. Sister Loretta reported later that we had made 19 dozen in all! Once they were all steamed, she vacuum sealed them; they will be sold at upcoming fundraisers. 

Although I’ve watched others make tamales, studied several recipes and had lots of good intentions, this was the first time I actually had a hands-on tamale experience. 

Decided that I better capitalize on this experience so stopped at Zey’s on the way home and purchased all the necessary ingredients.

I made a half batch (included the recipe for the full batch) and ended up with about 2 ½ dozen; it took me as long to make them as it took a whole crew to assemble the 19 dozen at Neighbor to Neighbor. It is definitely a group project!

My technique was not the best (a few had leakage issues and the filling on some were not totally encased in masa) but overall I was please with the results and thought I better commit this to our blog for later reference.

We made bean tamales at Neighbor to Neighbor so that’s what I made at home but did add some of the ham hock meat and also fresh corn to some as well.

Bean Filled Tamales   Makes about 5 dozen

Bean Filling

2 lbs. dry pinto beans

Several jalapeno peppers, seeds and stems removed

2 bay leaves

1 ham hock (that’s what I used, but Katie who made the beans for N to N, added 1 lb. of uncooked bacon instead; she said it cooked completely by the time the bean were soft)

Seasonings of your choice such as salt and pepper, chili powder, cumin, onion &/or garlic powder

1. Follow package directions for cooking beans. 
2. Drain off most of the liquid (and reserve) and remove bay leaves; I also removed the ham hock; Katie left the bacon in with the beans however.
   
3. Use a mixer or an immersion blender and blend beans until smooth. If bean mixture is too stiff, stir in some of the cooking liquid.

Masa Dough

2 cups lard (1-lb. box)

6 cups masa harina

2 teaspoons salt

2 teaspoons baking powder

2 tablespoons powdered cumin

3 tablespoons chili powder

2 tablespoons onion powder

5 cups chicken broth 

1. In a large bowl beat lard until creamy and fluffy.
2. Add masa harina, salt, baking powder and seasonings and mix to blend. 

   

   Sister Loretta mixes up masa @ Neighbor to Neighbor 

   
   
   
3. Add broth and blend. Allow mixture to sit for 20 minutes to soften, then beat until a soft dough forms. (We actually used the masa mixture right away at N to N.) This can be covered and stored in the refrigerator even overnight. It can also be frozen and thawed for use later.
   

Preparing the Corn Husks

Corn husks

1. Place husks in a large bowl and cover them with hot water. Set a heavy item (like a heavy bowl) on top of the husks to keep them submerged. Allow husks to soak for an hour or until they have rehydrated and become pliable.
   
2. Use only the larger and medium-sized husks to wrap the tamales; tear the smaller ones into strips for tying tamales. 
3. Remove the husks from the water and pat dry as tamales are assembled.

Assemble Tamales

1. Lay a husk on a flat surface.
2. Use the back of a metal spoon to spread the dough evenly down the center of husk (1/4-inch thick) leaving an empty space at the top and bottom of the husk and along both sides. 

   

   Donna sperdo masa down the center of the husk, leaving space at both ends and the sides.

3. Place filling down the center of the masa, leaving a margin of masa all the way around. Fold the narrow end of husk up over the masa and filling.
   
   
   
   
4. Fold one long side over to the other; begin tucking and rolling. 
   
   
   
   
5. Fold the broad end over down over the tamale and secure with a tie. 

Cooking the Tamales

1. Set a rack inside a steamer; add water just to the top of the rack. Then, set extra corn husks on top of rack.
   
2. Set tamales upright in the steamer. 
   
3. Bring water to a boil, lower temperature, add lid and steam for about 1 hour 45 minutes. 
4. Let tamales cool, still in the steamer, for at least an hour before serving; they will firm up during this time. Tamales may also be frozen or refrigerated and reheated later.

Recipe without photos . . .

Bean Filled Tamales   Makes about 5 dozen

Bean Filling

2 lbs. dry pinto beans

Several jalapeno peppers, seeds and stems removed

2 bay leaves

1 ham hock (that’s what I used, but Katie who made the beans for N to N, added 1 lb. of uncooked bacon instead; she said it cooked completely by the time the bean were soft)

Seasonings of your choice such as salt and pepper, chili powder, cumin, onion &/or garlic powder

1. Follow package directions for cooking beans. 
2. Drain off most of the liquid (and reserve) and remove bay leaves; I also removed the ham hock; Katie left the bacon in with the beans however.
3. Use a mixer or an immersion blender and blend beans until smooth. If bean mixture is too stiff, stir in some of the cooking liquid.

Masa Dough

2 cups lard (1-lb. box)

6 cups masa harina

2 teaspoons salt

2 teaspoons baking powder

2 tablespoons powdered cumin

3 tablespoons chili powder

2 tablespoons onion powder

5 cups chicken broth 

1. In a large bowl beat lard until creamy and fluffy.
2. Add masa harina, salt, baking powder and seasonings and mix to blend.  
3. Add broth and blend. Allow mixture to sit for 20 minutes to soften, then beat until a soft dough forms. (We actually used the masa mixture right away at N to N.) This can be covered and stored in the refrigerator even overnight. It can also be frozen and thawed for use later.

Preparing the Corn Husks

Corn husks

1. Place husks in a large bowl and cover them with hot water. Set a heavy item (like a heavy bowl) on top of the husks to keep them submerged. Allow husks to soak for an hour or until they have rehydrated and become pliable.
2. Use only the larger and medium-sized husks to wrap the tamales; tear the smaller ones into strips for tying tamales. 
3. Remove the husks from the water and pat dry as tamales are assembled.

Assemble Tamales

1. Lay a husk on a flat surface.
2. Use the back of a metal spoon to spread the dough evenly down the center of husk (1/4-inch thick) leaving an empty space at the top and bottom of the husk and along both sides. 
3. Place filling down the center of the masa, leaving a margin of masa all the way around. Fold the narrow end of husk up over the masa and filling.
4. Fold one long side over to the other; begin tucking and rolling. 
5. Fold the broad end over down the tamale and secure with a tie. 

Cooking the Tamales

1. Set a rack inside a steamer; add water just to the top of the rack. Then, set extra corn husks on top of rack.
2. Set tamales upright in the steamer. 
3. Bring water to a boil, lower temperature, add lid and steam for about 1 hour 45 minutes. 
4. Let tamales cool, still in the steamer, for at least an hour before serving; they will firm up during this time. Tamales may also be frozen or refrigerated and reheated later.

Revised Cornbread Salad – fat reduced & deconstructed

It took us a long time to try Cornbread Salad but when we did we were definitely fans. However, these days we need a fat and cholesterol reduced version! 

The solution -- create a deconstructed salad and get rid of the sour cream, mayonnaise and bacon!

The recipe is flexible -- add as much or as little of any of the following ingredients . . .

Revised Cornbread Salad – fat reduced & deconstructed 

Prepared cornbread 

Romaine lettuce, torn or cut into bite-size pieces

Jalapeño or pepperoncini peppers, diced (or whole for garnish)

Diced green or red pepper

Pinto or black beans, drained

Frozen corn, thawed & cooked

1 (15 oz.) can whole kernel corn, drained

Diced onions

Cherry or grape tomatoes, halved

Strips of Smoked Turkey

Reduced fat Ranch dressing

1. Dice cornbread and toast in oven to make crisp but tender croutons.
   
2. Arrange lettuce on plate.
3. Add as much of any or all ingredients – peppers, beans, corn, onions, tomatoes, turkey.
   
4. Drizzle with salad dressing.
5. Top with cornbread croutons.
   

Recipe without photos . . .

Revised Cornbread Salad – fat reduced & deconstructed 

Prepared cornbread 

Romaine lettuce, torn or cut into bite-size pieces 

Jalapeño or pepperoncini peppers, diced (or whole for garnish)

Diced green or red pepper

Pinto or black beans, drained

Frozen corn, thawed & cooked

Diced onions

Cherry or grape tomatoes, halved

Strips of Smoked Turkey

Reduced fat Ranch dressing

1. Dice cornbread and toast in oven to make crisp but tender croutons.
2. Arrange lettuce on plate.
3. Add as much of any or all ingredients – peppers, beans, corn, onions, tomatoes, turkey.
4. Drizzle with salad dressing.
5. Top with cornbread croutons.

Amish Mexican-style Haystacks

Haystacks – are they Amish or simply a deconstructed Mexican dish? I’m not sure but I am sure they are a FUN way to serve either a large or small crowd. Everything can be prepped ahead and then everyone custom stacks his or her own plate. Even vegetarians or vegans can build a substantial meal.

After seeing a recipe for Haystacks in a novel I was reading about an Amish cooking class (Wanda E. Brunstetter’s The Seekers), I began searching the internet for ideas + consulted with a friend who also makes them. Seems there are a range of toppings that can be included so I selected my favorites + made a few adjustments here and there.

Here are some of the other ideas I ran across: instead of tortilla chips, use corn chips or saltines crackers. Other additions: chopped hard cooked eggs, chopped celery, coconut (a friend swears by it), raisins, different types of beans, chopped nuts such as pecans, cheese sauce (the one in the novel is made from 2 cans of condensed cheese soup mixed with a can of condensed milk – needless to say, I did NOT go with that option), green olives instead of black, shredded carrots, bacon, guacamole, dressings such as Ranch or oil & vinegar . . . or, obviously just about anything you might want to add to the mix!

No matter what ingredients you decide on, adjust the amounts to fit the preferences of your guests.

Dinner party with bowls of Haystack ingredients in the center of the table.

Amish Mexican-style Haystacks   Serves 12 to 14 people

3 lb. ground beef

1 pkg. (1.25 oz.) or 2 tablespoons taco seasoning mix + ½ cup water 

Dressing: 2 cups+ salsa + 1 cup sour cream + 1 tablespoon dry Ranch dressing mix

2 cups cooked rice – I jazzed mine up & made Cilantro-Lime Rice

About ½ lb. tortilla chips, lightly crushed

2 heads iceberg lettuce, chopped

6 to 8 tomatoes, diced

1 cup finely chopped onions

1 cup bell finely chopped bell peppers

¼ cup finely chopped jalapeño peppers

1 to 2 (15.5 oz.) cans pinto beans, drained & rinsed

1 (6 oz.) can black olives, sliced

1 ½ cups grated Cheddar cheese

1 cup roasted sunflower seeds

1. Brown ground beef. Then add taco seasoning and water and simmer until water is absorbed.
   
   
   
2. Mix salsa with sour cream to create a dressing, adding more salsa if desired.
   
3. Prepare rice.
   
4. Chop and assemble other ingredients.
5. Set out and let guest prepare his/her own stack.

 Recipe without photos . . .

Amish Mexican-style Haystacks   Serves 12 to 14 people

3 lb. ground beef

1 pkg. (1.25 oz.) or 2 tablespoons taco seasoning mix + ½ cup water 

Dressing: 2 cups+ salsa + 1 cup sour cream + 1 tablespoon dry Ranch dressing mix 

2 cups cooked rice – I jazzed mine up & made Cilantro-Lime Rice 

About ½ lb. tortilla chips, lightly crushed

2 heads iceberg lettuce, chopped 

6 to 8 tomatoes, diced

1 cup finely chopped onions

1 cup bell finely chopped bell peppers

¼ cup finely chopped jalapeño peppers

1 to 2 (15.5 oz.) cans pinto beans, drained & rinsed

1 (6 oz.) can black olives, sliced 

1 ½ cups grated Cheddar cheese

1 cup roasted sunflower seeds

1. Brown ground beef. Then add taco seasoning and water and simmer until water is absorbed.
2. Mix salsa with sour cream to create a dressing, adding more salsa if desired.
3. Prepare rice.
4. Chop and assemble other ingredients.
5. Set out and let guest prepare his/her own stack.